Dairy-Free Halloween Desserts

Making desserts dairy-free can be tough as this means, no butter and no milk, however, the recipes below will ease this burden. Enjoy making and eating some of these dairy-free desserts this Halloween!

Dairy-Free Keto Peanut Butter Cookies with Sea Salt & Chocolate

Even if you aren’t following a low carb diet, these cookies are a nice way to cure sweets cravings without sugar. Because, I don’t know about you, but I could always cut back on sugar a little.

Ingredients

• 1 cup smooth or creamy peanut butter (no sugar added)
• 2 teaspoons stevia extract powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup sugar-free dairy-free chocolate chips or chopped chocolate (We like Enjoy Life)
• 1 teaspoon flaky sea salt

Instructions

1. Set oven racks in the upper- and lower-third positions. Preheat your oven to 350°F, and line two cookie sheets with parchment paper.
2. In a medium bowl, beat the peanut butter, stevia, baking soda, and salt with a hand mixer until well combined, about 1 minute. Reduce the speed to low, add the egg and vanilla extract, and beat until combined.
3. Shape the dough into 24 balls (about 1 tablespoon each) and place 2 inches apart on your prepared cookie sheets. Using a fork, gently flatten each ball, creating crisscross pattern.
4. Bake the cookies, rotating the sheets from top to bottom and back to front halfway through, until the edges begin to brown and the cookies are set, about 7 to 9 minutes. The cookies should not be browned.
5. Let the cookies cool for 10 minutes on the cookie sheets then carefully transfer to cooling rack to cool completely.
6. Melt the chocolate chips in a small microwave-safe bowl in the microwave on high in 20-second increments, about 1 minute.
7. Dip a fork into the chocolate and drizzle it over the cookies. Sprinkle with the sea salt.

 

Ginger Orange Chocolate Pumpkin Swirl Brownies

Rich and fudgy chocolate brownies with a pumpkin and tahini swirl on top. Full of orange, ginger, cinnamon and mixed spices, these seasonal brownies are quick and easy to bake and perfect for Halloween treats!

Ingredients

• ⅓ cup pumpkin puree
• 2 tbsp runny tahini or almond butter
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice
• ½ tsp ground ginger
• 2 tsp ground chia or flaxseeds + 6 tbsp water
• 1 cup plain or oat flour (use GF oats where needed)
• ½ cup cocoa powder
• ⅓ cup coconut sugar
• 2 tsp baking powder
• A pinch of salt
• 180g or 1 ¼ cup Divine Ginger and Orange Dark Chocolate, melted
• ¾ cup pumpkin puree
• 1 cup plant-based milk, room temperature or slightly warmed
• 1 tsp vanilla essence

Directions

1. Preheat the oven to 350*F and line a pan (approx. 8×11 inch) with parchment paper.
2. Make the chia or flaxseed egg by stirring together the ground seeds with the water and leave to form a gel.
3. Prepare the pumpkin swirl by stirring together all the ingredients until smooth.
4. Meanwhile, melt the chocolate and warm the milk, if necessary.
5. Add the flour, cocoa powder, coconut sugar, baking powder and salt to a bowl and whisk well. Pour in the melted chocolate, pumpkin puree, milk and vanilla essence and whisk to combine.
6. Pour into the dish and smooth over the top. Spoon the pumpkin swirl on top all over the brownie and use a blunt knife or small spoon to swirl the pumpkin mix through the brownie batter.
7. Bake for 25-30 minutes until firm on top. Allow to cool before slicing into 18 brownies.

Source: Divine Chocolate

Recipe created by Nourishing Amy for Divine Chocolate

Added Bonus:

Mini Pumpkin Vegan Cheesecake Jack-O-Lanterns

These mini pumpkin vegan cheesecake jack-o-lanterns are so easy to make, and perfect for Halloween parties! You’ll never know they’re healthy, gluten free, paleo friendly and only 200 calories!